Friday, February 28, 2014

Time to Food Travel - Tuscan Italian Chicken

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We have been traversing the globe with all this food traveling!
Passport stamps from all over! :)  Pretty cheap, right?
I decided to "travel" back one more time to Italy for some Tuscan sun and some Tuscan Italian Chicken.


This last TTFT (Time to Food Travel) inspired recipe is so fresh and delicious!
Thanks Tastes Better From Scratch for sharing!

Ingredients: 
4 boneless, skinless chicken breasts
1 Tbsp olive oil
¾ cup flour
2 tsp salt
1 tsp pepper
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon onion powder

For the sauce: 
1 chopped red peppe
1 Tbsp minced garlic
½ cup chicken broth
2 Tbsp oil
1 Tbsp flour
½ cup half and half + 2 tsp corn starch
1 cup milk
2 cups fresh baby spinach, roughly chopped
½ cup shredded parmesan cheese
¼ tsp garlic salt
Dash of salt and white pepper
1 pound fettuccine noodles

Cook fettuccine noodles according to package instructions.

Preheat oven to 375 degrees F.  (If chicken breasts are very thick, pound them to be thinner or cut them in half horizontally).

In a large bowl whisk together 3/4 cup flour, 2 tsp salt, 1 tsp pepper, dried basil, oregano, and onion powder. Dip chicken breasts into bowl and flip to coat completely.

Heat 1 Tbsp of oil in a large skillet over medium high heat. When oil is hot, add chicken to the pan. Brown chicken on both sides (1-2 minutes on each side). Place chicken in a shallow dish and bake for 10-15 minutes or until cooked through.

While chicken is cooking, prepare the sauce. Saute diced bell pepper over medium heat for about 5 minutes. Add garlic and saute for 1-2 minutes longer.  Remove garlic and onion to a plate and set aside. Add 2 Tbsp oil to the warm saute pan. Add flour and whisk into oil. Add chicken broth and whisk until smooth. Bring sauce to a boil.
In a small bowl combine the half and half and cornstarch and whisk until dissolved. Add to boiling sauce. Reduce heat to a simmer. Stir in 1 cup of milk and fresh spinach. Add reserved bell peppers and garlic, parmesan cheese, garlic salt, salt and white pepper. Simmer until sauce is thickened, stirring occasionally.

Place a serving of fettuccine noodles on a plate, place chicken breast on top and top with sauce.


If you are trying to escape the winter and want to go someplace else (me), but can't afford to (me) and can't take off time to travel someplace else (me)...then travel into your kitchen and ESCAPE!  Let your meals transport you elsewhere!!!  It's all a state of mind! :)  Maybe close those curtains so you can't see all that snow!

Celebrate the little things that make life sweet!

Christine

You may also like some of the other "Time To Food Travel" recipes:

Thursday, February 27, 2014

Time to Food Travel - French Croque Monsieur

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Today's TTFT (Time to Food Travel) takes us to my absolute favorite place on Earth!
I wish I was really there, but this will have to suffice!  

Time for a French Croque Monsieur..Oui!


This is SO much more than a ham and cheese sandwich.  Besides, the name makes it fancy, right?

Here's how to make this yummy...

16 slices challah bread 
Dijon mustard 
1 1/2 cups shredded Swiss Cheese
1/2 cup freshly grated Parmesan
8 oz thinly sliced maple honey ham
2 Tbsp unsalted butter
3 Tbsp flour 
2 cups milk
1 tsp salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg

Heat oven to 400 degrees.
Toast the bread slices. Spread mustard on one slice for each sandwich.
Set aside 1/2 cup Swiss cheese for the sauce and an additional cup for topping the sandwiches.

Split the remaining cheese in half and equally distribute one half of the cheese on top of the bread with the mustard. On top of the shredded cheese, add an ounce of ham to each slice, and top the ham with the other half of the Swiss cheese.

Top each sandwich with the remaining bread slices and wrap them tightly in foil. Bake for 20 minutes until the cheese is melted.

Meanwhile, make the sauce.  Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour hot milk into the butter/flour mixture and cook, whisking constantly, until the sauce is thickened. Remove from heat and add the salt, pepper, nutmeg, 1/2 cup grated Swiss cheese, and the Parmesan.  Set aside.

Turn on the broiler and unwrap the sandwiches. Top each sandwich with equal amounts of sauce and the remaining 1 cup shredded Swiss cheese.

Broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned.


Doesn't that sound good?  Ina Garten's Barefoot in Paris has this recipe and many other French inspired recipes.  So when you can't travel to the City of Love...create it in your own kitchen.

Celebrate the little things that make life sweet!

Christine

Wednesday, February 26, 2014

Time to Food Travel - Mongolian Beef

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This food traveling is the best!
No jet lag!
No lost luggage!
No winter...well, not really but a Florida girl can pretend.
So now our passport is being stamped in another part of Asia... for Mongolian Beef and this tastes as good as a restaurant!  My husband thought I got it catered in!  No sireee!  A recipe from Six Sisters Stuff that uses the crock pot!


Here's what you need:
1 1/2 pounds beef flank steak, cut into stir-fry sized strips
1/4 cup cornstarch
2 tablespoons olive oil
1/2 teaspoon minced ginger
2 cloves garlic, minced
3/4 cup soy sauce
3/4 cup water
3/4 cup brown sugar
1/2 cup shredded carrots
3 medium green onions, chopped
Directions:
Spray slow cooker with non-stick cooking spray. Place cornstarch in a bowl. Coat each piece of steak in cornstarch and place in crock pot. Discard any remaining cornstarch. Combine remaining ingredients in a bowl and pour over beef in crock pot. Cook in crockpot on high for 2-3 hours or low for 4-5 hours. Serve over rice, topped with additional sliced green onions.


This is so flavorful and just melts in your mouth!  Everything all in one and cooking away for you!

Boy this traveling thing is a snap!

Celebrate the little things that make life sweet...like cheap traveling!

Christine

Tuesday, February 25, 2014

Time To Food Travel - Sushi

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Today, I am food traveling to Japan for sushi!

Remember traveling can be a state of mind and food traveling helps get you there!  So put on a kimono and take out your chop sticks because we are going to talk sushi!

Pre-marriage, my future husband took me to a Japanese steakhouse to try sushi.  I happily went along and when the sushi came, he gallantly went first.  He reassured me that it was great, so I popped one in my mouth...YUCK!  I swore I would never have sushi again.  And yet, I still married him...even though, at the time, he misled me about the sushi...go figure.   :)

But, I matured and decided to give it a go 2 weeks ago...some 20ish years had passed and I was ready!

We went to Nabuki in Hinsdale, a suburb of Chicago.  And my taste buds had matured!!!!  I loved it!

Look at how pretty these look!!!

So we started off with some scallops.  So tender and seasoned perfectly!  Then we moved on...

This sushi was so pretty to look at!  It is called the Kicker and has white tuna, spicy crab, jalapeno and avocado, topped with maguro tuna and wasabi potato puree.  One word...delicious!

This one is the traditional California Roll with crab, avocado and cucumber...so yummy!

But this one was my absolute favorite!  It was called the Stanley Cup (in honor of the Blackhawks) and I couldn't even tell you what was in it...but it was to die for!!!  We all shared, but I could have kept this one for myself!

So if you are feeling like you want to travel to Japan, check out a local sushi bar.  We have found that asking the waiter for his or her recommendations is the best!

Now if you don't want to travel out to a restaurant, I have a simple spring roll recipe you can make and it doesn't involve raw fish.

This isn't the best picture, but I wanted you to see how easy they are to make.  You will need:

rice paper
julienned carrot
shredded lettuce
julienned cucumber
cooked shrimp (split in half)
handful of cooked rice noodle

Cook the rice noodles according to the package and set aside.  Next lay out your rice paper.  Look at the package as to how to handle rice paper.  Place your ingredients in the center and roll.

My family likes to dip the spring rolls in sweet chili sauce.

Keep your passport handy!  Been food traveling across the states then to Italy and now Japan!  I wonder where we will be tomorrow?

Celebrate the little things that make life sweet!

Christine

Monday, February 24, 2014

Time to Food Travel - Italian Wedding Soup

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So yesterday, I suggested traveling around the states with different types of hot dogs.  This time I am  food traveling BIG!  I am going to
ITALY!
I have always wanted to go there, so in my mind's eye or rather my stomach...I am there!

Italian Wedding Soup!!!


Even though it is still cold, in my mind I am under the Tuscan sun with this soup...sounds like a movie?

Anyway, Italian Wedding Soup is super easy to make.  I love the recipe from Taste As You Go.  I changed it up a bit, but stuck with the rest because it is sooooo good!  So grab your passport and these ingredients:

INGREDIENTS

1 Tbsp olive oil 
1/2 cup finely chopped onion
2 Tbsp minced garlic, divided
2 tsp Worcestershire sauce, divided
4 cups fat-free, low-sodium chicken broth
3-4 cups water
1 Tbsp Parmesan cheese
1/2 pound ground pork
3 Tbsp Panko breadcrumbs
3/4 cup orzo
10 ounces baby spinach
Salt and pepper, to taste

Place a large pot over medium-high heat to preheat for 2 minutes.  Heat the olive oil in the pan for 1 minute. Add the onions and cook, stirring occasionally, until slightly softened, about 3-4 minutes, depending on the size of the onion pieces.  Add half of the garlic and 1 teaspoon of Worcestershire sauce. Cook for 1 minute. Add the chicken broth and 3 cups water and bring to a boil. Cover, reduce the heat to medium, and simmer  about 5-6 minutes.  

Meanwhile, mix the pork, Panko, Parmesan, and the remaining garlic and Worcestershire sauce in a bowl. Form in 1/2-inch meatballs.  

Increase the heat to medium-high and bring the soup to a boil again. Stir in the orzo and cook for 5 minutes.  

Add the meatballs and cook until they are firm and float to the top, about 4 more minutes.  

Stir in the spinach and cook until wilted, about 1 more minute. Season with salt and pepper to taste.  Ladle the soup into bowls and top with extra grated Parmesan.


No need to precook the meatballs.  They actually cook in the soup.  Did you also know that this soup has nothing to do with brides and grooms?  When translated the word wedding is meant to say it is a marriage of ingredients and flavors.  Who knew?

Traveling can be a state of mind!  So off to Italy you go!

Celebrate the little things that make life sweet!

Sunday, February 23, 2014

Time to Food Travel - Hot Dogs Across the USA

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So I am totally getting stir crazy or should I say winter"itis" has set in!  Weeks of cold weather to go...dare I even think a couple of months?  Yikes!  What is a Florida raised girl to do????
Travel!
Well, I don't have tickets to anywhere, but I am going to travel this week with food and share food recipes from around the globe!  Here's hoping to escape those winter blues by FOOD TRAVELING!

So where to go first?
I am starting in the USA with hot dogs from around the country!
Did you know that how you serve a hot dog demonstrates what area of the country you are from?
So stoke up the grill and get your hot dogs cooking (I don't care if it is in the 20s...light up that grill, baby).  Grill you hot dogs and then try these variations of toppings to spice up your dogs.  Then you can pretend you are elsewhere.  Better yet, gather your friends and create a hot dog bar where they too can travel to different parts of the USA based on the hot dog toppings they use.

Check this out!
So lets say you want a New York Style dog...
Top this dog with a spicy brown mustard and either sauerkraut or onions sautéed with tomato paste.

Or try a San Francisco Dog...
Delish.com San Francisco Dog
To have one of my favorite city's hot dogs, creamy mayo and with smoky bacon can be found. They are like  BLT dogs mayo as well as pickles, shallots, tomatoes, and shredded lettuce.  Yum!

If you are brave, you can travel in the winter to Chicago for a Chicago style dog...
Delish.com Chicago Style Hot Dog
I have to say this is one of my favorite ways.  It includes fresh tomato, big spears of pickle, hot peppers, sweet onion, and a vivid green relish.

Or hop on over to New Jersey...
Delish.com New Jersey Style Hot Dog
I have never had this kind, but boy does it sound yummy! Rather than a typical bun, an Italian roll is used.   Top that dog with peppers, onions, and fried potatoes and you are good to go..New Jersey style!

But, let's travel south...someplace warmer?  How about a Tuscon and Phoenix inspired dog?
Delish.com Tuscon/Phoenix Hot Dog
The Sonoran is a hot dog style well known in Arizona.  The dog is first wrapped in smoky bacon, then topped with pinto beans, onion, mustard, mayo, and chopped tomatoes, onions, and jalapeños.  The jalapeños give it that little "hot" kick...to warm you up!

What would really be fun is to have a hot dog party with your friends!  Look at what catchmyparty.com came up with...
Invite over some friends, those who can't travel someplace warm, and fire up your grill.  Grill some dogs and provide lots of toppings.  Make a menu with the ingredients for each type of dog and off you go!  Just have your guests bring the beer!

So see...it is time to food travel cuz traveling is a state of mind?  Right?

Celebrate the little things that make life sweet!

Christine
P.S. - What's your hot dog like from your part of the globe?

Saturday, February 22, 2014

Flank Steak Stuffed with Spinach and Blue Cheese

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So Winter is back, I guess it really hasn't left us.  There was a brief, nano second of spring, but that was it!  So still feeling the need for comfort food 'cuz it just makes you feel warm inside!

Flank Steak Stuffed with Spinach and Blue Cheese
Doesn't that look good?  Impressive too with the spinach/blue cheese mixture on the inside, right?

The recipe comes from Family Circle at Recipe.com, but I changed it up a bit.  The flank steak is stuffed with a a yummy spinach and blue cheese mixture.  Here's what you need and how to make it:

Ingredients:
1 (1 1/2 to 2 lb) flank steak
1 package of frozen chopped spinach
1/2 cup blue cheese crumbles
2 Tbsp dried bread crumbs
1 egg yolk
1 tsp garlic salt
1 tsp ground pepper
1 Tbsp olive oil

Heat oven to 400 degrees.

Lay steak on work surface. Holding sharp knife parallel to work surface and starting at a long side, slice flank steak in half to opposite long side, without cutting all the way through; open up the steak like a book. Flatten slightly to an even thickness.  

Squeeze liquid from spinach; discard liquid. In medium-size bowl, combine spinach, cheese, bread crumbs, egg yolk, 1/4 tsp each of the garlic salt and the pepper.  

Season steak with an additional 1/2 tsp each of the garlic salt and pepper. Press filling onto steak, leaving a 1-inch border on all sides. Roll up steak to enclose filling, beginning on a short side; the grain of the meat will be running from left to right. Tuck any loose filling back into ends.  

Rub outside with oil, then sprinkle with remaining 1/4 teaspoon each garlic salt and pepper.  Place seam side down and bake at 400 degrees for 35 minutes.  Increase heat to broil and broil for 10 minutes, turning once. Let meat rest 15 minutes. Slice and serve.


This will totally impress your family and friends!
If you are tired of the same ol, same ol flank steak...try this recipe for sure.

Celebrate the little things that make life sweet!

Christine

Friday, February 21, 2014

Cauliflower Soup with Aged White Cheddar

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Yep, it's still cold out there!
It's also still soup eating season...which I luv!

Here's another delicious soup recipe that is smooth and creamy with cauliflower!  Your kiddos will never know!

Ingredients:
1 small head cauliflower, cut into florets
2 tablespoons oil
salt and pepper to taste
1 tablespoon oil
1 medium onion, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
3 cups vegetable broth
1 1/2 cups aged white cheddar, shredded
1 cup milk or cream

Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.   
Roast the cauliflower in a preheated 400 degree oven until lightly golden brown, about 20-30 minutes.

Heat the oil in a large sauce pan over medium heat. 
Add the onion and saute until tender, about 5-7 minutes.  Add the garlic and thyme.  Saute for an additional minute.  

Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.

Puree the soup until it reaches your desired consistency with a stick blender or pour into you normal blender.  Make sure to let some of the steam escape between pulses.

Mix in the cheese, let it melt and season with salt and pepper. 
Mix in the milk and remove from heat.


This soup is so creamy and you don't even realize you are eating cauliflower.  The white aged Cheddar gives a nice flavor to the soup too!  Serve it with some whole wheat crackers and you have a delicious lunch or dinner.  The recipe comes from Capitol Market in West Virginia.  Never been there but think it may be like Whole Foods?  Anyhow, love their soup recipe!

Celebrate the little things that make life sweet!

Christine

I linked in with the 36th avenueI Heart Nap Time and Six Sisters Stuff, make sure to check out all the good ideas there!

Thursday, February 20, 2014

Pina Colada Monkey Bread

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There are so many good monkey bread variations out there!  Who knew it could be so interchangeable?  I surprised my family, one Saturday morning, with a taste of the tropics.

PINA COLADA MONKEY BREAD


All the tastes of a pina colada, minus the rum. :)
Coconut and pineapple...just pull up a beach chair and pretend it isn't still winter!  Maybe put on a bathing suit to really get in the spirit!

Girl Versus Dough has created this awesome version.  Here's what you need...

Ingredients:
1 stick of butter
1/4 cup plus 3 tablespoons coconut milk, divided
2 cans Pillsbury Grands refrigerated biscuits
1 1/4 cup sugar
1 20 oz canned crushed pineapple, well drained
1 cup powdered sugar

Heat oven to 350 degrees F. Grease a bundt pan with cooking spray.
In a small saucepan over medium heat, melt butter and 1/4 cup coconut milk until smooth. Remove from heat.  
Separate both cans of dough into biscuits. Cut each biscuit into fourths.
Carefully dip each biscuit piece into butter/coconut milk mixture, then roll in sugar.  Place in prepared bundt pan. 
Cover entire bottom of pan with a layer of about 20 biscuit pieces, then sprinkle half of the crushed pineapple over the top. Top pineapple with another layer of dipped and rolled biscuits, then sprinkle the rest of the pineapple on top. Top pineapple with remaining dipped and rolled biscuits.  
Bake until deep golden brown on top and a toothpick inserted in the center comes out mostly clean, about 35 minutes. Transfer to a cooling rack; cool 10 minutes in pan. Carefully invert monkey bread onto a plate.  

In a small bowl, whisk together powdered sugar and remaining 3 tablespoons coconut milk until smooth, like a glaze.  Drizzle glaze over warm monkey bread and serve.


Can you hear the steel drum band beckoning you to a warmer climate?
I hear it beckoning...but no tickets coming my way for a flight south, soooo...time to create the tropical feel at home with a pina colada monkey bread.  The monkey bread is so good with pineapple!

Celebrate the little things that make life sweet!

Christine           

Wednesday, February 19, 2014

Steak and Tortellini Salad

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I may have mentioned before, but my husband is not a happy camper when he finds out that salad is the main course for dinner.  Where's the beef?  I think he is stuck in the 80's Wendy's commercial.  So this salad answers all those needs...beef, pasta and salad...all together!  Check out this Steak and Tortellini Salad!


This salad is so good because of the dressing that Tastes Better From Scratch made.  It is a yummy creamy pesto dressing!  You can grill a couple of steaks or use leftover steak pieces from a previous night's dinner.

Ingredients:
1 pkg multi-colored, fresh tortellini
2 cooked, sliced steaks
1 bag of salad 

Creamy Pesto Dressing:
1/2 cup buttermilk
1/3 cup mayonnaise
1/3 cup sour cream
2 Tbs. Parmesean cheese
3 Tbs. Pesto 

Cook tortellini according to package directions.  Grill steak.  Slice steak across the grain and set aside. 
For the creamy pesto dressing, mix all ingredients in a small bowl.  Top salad with steak, tortellini and dressing.


So simple and makes everyone happy...especially with that dressing!

Celebrate the little things that make life sweet!

Christine

Tuesday, February 18, 2014

Bruschetta Chicken-Summer in the Winter

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So now that we are having a heat wave...well by winter in Chicago standards...time to stoke up the grill!  It seems like we have had weeks and weeks barely above zero, so anything in the 20s feels great!  The 40s???  Time to break out the swimsuit? Anyway, I guess I got used to the constant polar vortex.  But you know what???  There is nothing like a charcoal fire in the winter and grilled food!  Just a little sample of summer eats!  (Helps me make it through)

BRUSCHETTA CHICKEN
Now that's what I am talking about!

So easy to make...just smells and tastes like summer!

The Girl Who Ate Everything has the simple recipe that she adapted from Kraft Foods.

Ingredients:
8 chicken breast halves
1 bottle of Sun Dried Tomato dressing
2 small, chopped tomatoes
1 cup shredded mozzerella cheese
1/4 cup fresh basil, chopped roughly

Place the chicken breast halves in a shallow pan.  Pour 3/4 of the dressing on top.  Marinate for at least 10 minutes.  Meanwhile get your grill going.  Remove chicken from marinade.  Now grill the chicken.  Discard the marinade.
Mix the chopped tomatoes, shredded mozzerella and basil together.  Stir in the remaining 1/4 of the dressing you did not use in the marinade.  Stir together and set aside.
Grill the chicken for about 6 minutes on one side.  Flip the chicken over on the grill and spoon the bruschetta mixture on top.  Grill for an additional 5-6 minutes with the lid down.  Serve.


Doesn't that just sound like summer?
Bring a taste of summer into your winter!

Celebrate the little things that make life sweet!

Christine

Monday, February 17, 2014

Happy President's Day-Honoring our First Prez

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Happy President's Day!
In honor of President's Day, I thought I would pay homage to our first president and his cherry chopping escapades.  The whole cherry chopping thing is a legend, but it seems to be forever attached to Washington's history.  Even the wooden teeth were a myth.  His dentures were not made of wood, but probably out of ivory.  I know...now your Washington bubble image has just burst!

So he didn't chop down a cherry tree...it's just a legend, but it doesn't need to slow you down from honoring him with some fun cherry inspired recipes because HOLIDAYS = FOOD!


This is a 30 minute cookie that makes 3 dozen!  You bake them like a cookie bar.  Just mix, bake and slice. Made with maraschino cherries and chocolate chips...they just melt in your mouth.  Be sure to click the link for the detailed recipe.


Yummy!  This will help you shake off the winter blues (it's snowing again!!!) and celebrate President's Day! Grab a straw and even a spoon before you click to the link.  You want to be ready because this milkshake will be so, so tasty.

I think Mr. Washington would be proud!  I be Martha would be too!
A couple of cherry inspired recipes to help you celebrate the day and the little things that make life sweet!

Christine

Sunday, February 16, 2014

Farmer's Fridge

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Have you heard of this company?
They are based out of Chicago and they have an awesome concept!
Let me quote their story,
"Why should junk food be so easy to get, but not healthy food? And who says healthy can’t be delicious, too? No sir, not us. Our big idea is to make slow food, available fast. To deliver a fresh take on fresh. To turn the vending machine into a veggie machine. And make access to healthy, delicious food the rule, not the exception."
Basically they create salads daily and put them in their own designed vending machines.  Farmer's Fridge uses local and organic ingredients placing them in BPA- and Phthalate-free plastic.  Look at what you can get...
Don't those look fabulous!
They have great descriptions of each salad as well as a list of ingredients.  
These kiosks are located in various buildings downtown Chicago.  A quick way to grab a healthy lunch from a vending machine.  Who knew?  Wouldn't that be awesome at your workplace or even better, your house? Totally unrealistic but...you can create your own jars of salad.

According to The Kitchn Blog this is how to pack a jar:
"Start with the heaviest and most non-absorbent ingredients with the dressing on the bottom of the jar and work your way up through the lighter ingredients until you end up with the salad greens themselves. As long as your jar doesn't accidentally tip over you in your bag, the delicate greens will be well-protected from the dressing until you're ready to eat."

If you want some awesome ideas to create your own...you would love Simple Bites.  She has some delicious looking combinations you may want to try to spice up your boring old salad.  Make sure to check out the link!  Bathing suit season is on the way, so I need to get ready and these salad in a jar recipes will help me be bathing suit ready...well, maybe :). 

So if you are in Chicago, you might want to check out Farmer's Fridge...for sure check out the company's website...great stuff happening there!  But if you can't make it here, create your own farmer's fridge with some delicious make and take salads in a jar...your coworkers will be JEALOUS!

Celebrate the little things that make life sweet!

Christine

Saturday, February 15, 2014

Italian Pot Roast

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COMFORT FOOD AT IT'S BEST!

ITALIAN POT ROAST


Another easy recipe in the crockpot!
This recipe originates from Southern Living Magazine 2010 and my family loves it!  I do too because the crock pot does most of the work!
Here's what you need...

1 package of sliced, fresh mushrooms
1 large onion, cut in half and sliced
1 (3-4 lb) boneless chuck roast, trimmed of some of the fat
1 tsp pepper
2 Tbsp olive oil
1 envelope dry onion soup mix
1 14 oz can beef broth
1 8 oz can tomato sauce
2 Tbsp tomato paste
1 tsp dried Italian seasoning
2 Tbsp cornstarch

Place mushroom and onion in a slightly greased crock pot.
Sprinkle roast with pepper.
Heat olive oil in a large skillet over medium high heat and brown roast for 2-3 minutes on each side.
Place roast in crock pot on top of mushrooms and onion.
Sprinkle dry onion soup mix over top.
Pour beef broth and tomato sauce over all.
Cover and cook for 8-10 hours on low.  You want to be able to easily shred with a fork.
Transfer roast to cutting board and shred.  Keep warm.
Meanwhile, add tomato paste and Italian seasonings to remaining juice in the crock pot.
In a separate bowl, combine 2 Tbsp water and cornstarch.  Blend until smooth.
Add the cornstarch liquid to the crock pot.
Turn crock pot to high and cook for 20 minutes or until thickened.
Return the roast to the crock pot to warm up and then serve.


With all this cold, this surely hits the spot.  With just a little prep work in the morning, it will be ready for you by dinner time and with leftovers!


I served this with an easy hashbrown casserole.  You can see it in the background.  
Get a package of frozen hashbrowns.  Defrost in the microwave for 6 minutes.  Take out a skillet and add 1 stick of butter.  Melt the butter on medium and then top with the defrosted hashbrowns.  Add lots of salt and pepper to taste.  Just leave it alone.  When the edges begin to brown, place a plate on top to flip out the hashbrowns.  Add some more butter.  Then slide the hashbrowns back in so that the bottom browns.  When you see the edges browning, they are done.  Flip out again onto a plate.  Check out Made From Pinterest if you need a visual.

Stay warm out there!  In the meantime, serve up some comfort food...it's good for the soul.

Celebrate the little things that make life sweet!

Christine

I have linked with the following parties: Inside Bru Crew LifeChef in Training and Lady Behind the Curtain.

Friday, February 14, 2014

Valentine's Day Love Potion

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Happy Valentine's Day!

Time to celebrate with your honey!

How about a LOVE POTION?


Dust off those champagne glasses and follow these directions.  Put 2 Tbsp of raspberries in bottom of flute glass, one scoop of vanilla ice cream, 2 more Tbsp of raspberries and another scoop of vanilla ice cream.  Pop the champagne and pour slowly into glass.

Not sure where this originated...but with those ingredients?  A perfect addition to your Valentine's Day evening.
Add a warm fire and...well, I'll let you finish out the evening.

Celebrate the little things that make life sweet!

Christine

Thursday, February 13, 2014

Love at First Bite-Chocolate Truffle Maraschino Cherry Cupcakes

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OK, I am really going to date myself...
Do you remember the 1979 comedy/horror movie called, "Love at First Bite" starring George Hamilton?
Evicted from his Translvania castle, George Hamilton as Count Dracula, decides to relocate to New York City.  Of course funny things happen when Count Dracula discovers that there are blood banks and of course he falls in love with a model who he believes is his long, lost true love.  Definetely a quality movie.  Well, I'm not sure about that but something funny if you want a blast from the past!

BUT, on to the important stuff!
CUPCAKES 
that you will love on the first bite!!!

Chocolate Cherry Cupcakes

A delicious homemade chocolate truffle cupcake with a surprise Hershey kiss in the center.  The frosting is marachino cherry flavored, topped with a marachino cherry covered in a ganache.  UNBELIEVABLE!  Not only are these pretty, but they are great for Valentine's Day too!  The frosting is to die for!!!  Let's just say, I licked the bowl clean!


A friend of mine shared how to make these decadent cupcakes...they are a great base cupcake anytime you want a chocolate flavored cupcake.

2 cups sugar
2 tsp vanilla extract
2 eggs
1 cup milk
1/2 cup vegetable oil
1 3/4 cup flour
1 cup cocoa powder
1 1/2 tsp baking soda
1 tsp salt
1 cup hot coffee
24 Hershey kisses, unwrapped

Preheat the oven to 325 degrees.
Place cupcake liners in a muffin tin.
In a mixing bowl, add sugar, vanilla and eggs.  Mix until combined.  Slowly add the milk and oil.  Continue mixing until well blended.
In another bowl, combine the flour, cocoa powder, baking soda and salt.
Add the dry ingredients to the wet ingredients.  Blend together on medium speed for about 2 minutes.
Slowly add the coffee and mix for an additional 2 minutes.
Spoon batter into cupcake liners, about 3/4 full.
Bake for about 14 minutes.
Remove from oven and push in a Hershey kiss.

Now for the maraschino cherry frosting originally from Southern Living's Big Book of Cupcakes.

1/2 cup butter
3 Tbsp maraschino cherry juice
1/4 cup whipping cream
1/2 tsp almond extract
1/8 tsp salt
1 16 oz package of powdered sugar

Blend together the first 5 ingredients until well combined.  Gradually add the powdered sugar, beating on low until combined.  Then beat on high for 2 minutes until creamy.

Frost the cupcakes!

For the embellishment on the top, the ganache covered maraschino cherry!

To prepare the ganache you will need:
1 cup whipping cream
8 oz semi sweet chocolate

In a saucepan over medium heat, cook the cream just until it begins to steam.  DO NOT boil!  Remove from heat and add the chocolate.  Beat with a whisk until well incorporated.  The mixture will thicken as it cools.  When it is thicker, dip in cherries to place on your frosted cupcake.


You couldn't get cupcakes this good from a cupcake store!
Nope, with these cupcakes you will become the cupcake master and everyone will love chocolate truffle maraschino cherry cupcakes.  It'll be love at first bite!

Take time to celebrate the little things that make life sweet!

Christine

Wednesday, February 12, 2014

Cupid's Snack Mix

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Cupid's Snack Mix
Snack mixes are one of the easiest things to do!
They are great for a party!
They are great for treat bags!
They are great in your pantry because they can last for a week (well, maybe) and your kiddos can help themselves...BETTER YET...HAVE THEM MAKE IT!

You can change this combination any way you want, but this is what I used:

1 box of Teddy Grahams
4 cups Rice Chex Cereal
4 cups waffle pretzels
1 package Greek yogurt covered raisins (berry flavored)
1 package of cherry flavored dried cranberries
1/2 package of pink sugar wafer cookies, sliced into bite sized pieces

Combine and serve.

Isn't that easy?  So colorful with lots of textures and that sweet/salty combo.

A quick Valentine's snack mix that every cupid will love!

Celebrate the little things that make life Valentine sweet!

Christine

Check me out on the link parties at Inside Bru Crew LifeWine and GlueLady Behind the Curtain and Chef in Training.  It's so fun to be a part of these blogs and they have awesome ideas too!

Tuesday, February 11, 2014

A Valentine Sherbert Punch for the Kiddos

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This is my go to punch for wedding showers, baby showers and holidays!  Not only do the kiddos like it, but I have seen the adults helping themselves to many servings!

This is perfect for Valentine's Day!  So pretty too!

All you need to do is grab your punch bowl and pour!  Take 1 (12 oz) can frozen pink lemonade concentrate, thawed and undiluted and 1 (2 liter) bottle raspberry ginger ale or regular ginger ale, chilled and put both into your punch bowl. Scoop in all of the 1 qt. raspberry sherbert, softened.

The raspberry sherbert will float and look oh, so pretty.  As it melts, it will add a yummy flavor.  The ginger ale adds the bubbly fun!

You can make a whole punch bowl or just pare down the serving sizes into individual glasses.

Get ready for Valentine's Day!

Celebrate the little things that make life sweet!

Christine